BEETROOT-AVOCADO SOUP WITH CASHEW CREAM

Spring is coming and the creation of the recipe for beetroot-avocado soup is a sign of my impatience, as well as a foretaste of this wonder time.

This is very light dish, which is perfectly suitable for summer time. It is chilled cream soup, which is made for few minutes in food processor. Very tasty and nourishing at the same time.

The recipe was created specially for my Cooking Workshop, where I presented spring dishes and the soup was leading dish of the event. I have good reviews for the soup and I am pleased to share this masterpiece with you to brighten up your spring expectation.

COURSE: Lunch, Dinner

CUISINE: Plant-based, Vegan, Gluten-free, Raw

PREP TIME: 5 min

COOKING TIME: 10 min

SERVINGS: 1

CALORIES /for soup: 227 calories (carbs 18g, protein 6g, fats 16g)

/for cream: 170 calories (carbs 10g, protein 4g, fats 14g)

INGREDIENTS/soup

Beetroot (cooked) – 50g

Avocado – 40g

Cucumber – 30g

Celery – 25g

Sun-dried tomatoes – 1 piece

Lemon juice – 1 tsp

Soy sauce – 1 tsp

Apple vinegar – 1 tsp

Olive oil – 1 tsp

Garlic – 1/4 clove

Maple syrup – 1/3 tsp

Water – 150 ml

Hemp seed hearts – 1 tbsp

Salt & pepper – to taste

INGREDIENTS/cream

Cashew nuts – 25g

Avocado – 15g

Parsley – 1 sprig

Apple vinegar – 1/3 tsp

Salt – to taste

! For more servings multiply the ingredients by the number of portions.

COOKING PROCESS:

You will need your food processor for both cooking parts.

For the soup, blend together all ingredients in two steps: first of all, blend all ingredients besides vegetables until smooth. as a second step, add to blended liquid all vegetables and finish blending until it’s creamy.

For the cream, blend all ingredients together until smooth, but add parsley in the end of blending (10 seconds before you finish blending).